Ingredients

baby spinach 50g,
chopped

frozen peas 100g,
defrosted

fresh pesto 4 tbsp

crème fraîche 3 tbsp

gnocchi 300g pack

pea shoots to serve (optional)

Method

Step 1

Put the spinach and peas in a non-stick pan with some seasoning and a splash of water, and heat, stirring, until the spinach has wilted. Add the pesto and crème fraîche, and gently heat through. Cook the gnocchi in a pan of boiling water following pack instructions then scoop out with a slotted spoon into the spinach pan. Toss everything together, then serve in warmed bowls topped with a few pea shoots, if using.